Spinach Lentil Dal Recipe
An Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and that can be made in 30 minutes. Serve with Basmati Rice and naan bread!
How to Make the Best Spinach Lentil Dal
This vibrant Spinach Lentil Dal is a celebration of Indian flavors that comes together in just 30 minutes. The emerald green spinach sauce is packed with aromatic spices like cumin, mustard seeds, and garam masala, while the creamy yogurt adds a tangy richness that balances the earthy lentils perfectly.
What makes this dal special is the blended spinach sauce infused with fresh mint and fenugreek leaves. Unlike traditional dals that can be heavy, this version feels light and fresh while still being incredibly satisfying. The combination of whole spices toasted in ghee creates layers of flavor that make every bite memorable.
Serve this nutritious dal over fluffy basmati rice with warm naan bread on the side. It’s a complete vegetarian meal that’s high in protein and packed with iron from the spinach and lentils. Whether you’re looking for a meatless Monday option or a cozy weeknight dinner, this Spinach Lentil Dal delivers on both taste and nutrition.
Spinach Lentil Dal
An Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and that can be made in 30 minutes. Serve with Basmati Rice and naan bread!
Ingredients
Aromatics
Spices
Spinach Sauce
Lentils
Instructions
Prepare Aromatics
- If cooking black lentils and basmati rice, start them first.
- Sauté the onion in ghee in a large pan over medium heat for 3-4 minutes, then add garlic, ginger, and chilies. Sauté until fragrant and golden.
- Add the fennel seeds, mustard seeds, cumin seeds, and garam masala and stir for two minutes. Lower heat to low.
Make Spinach Sauce
- Add the fresh spinach, fresh mint, fenugreek and 2 tablespoons water. Cover pan for 2-3 minutes, letting spinach wilt. Give a few stirs. Don't overcook!
- Place the wilted spinach mixture in a blender and add the 3/4 cups of water. Pulse a few times (hold the lid down tight). If you want a smooth sauce, blend until smooth, or leave a little texture.
- Pour the sauce back into the pan and set on low heat. Don't overheat or you will lose the pretty color.
Finish the Dal
- Stir in the yogurt, lentils, and salt. Taste and adjust salt to your liking—you want this slightly more salty because you are serving over rice which will mellow it out.
- For more heat, add a pinch of cayenne or chili flakes. To enhance the flavor, add a bit more garam masala to taste. A tiny squeeze of lemon adds nice acidity.
- Serve with basmati rice and naan bread!
Notes
- Black lentils (also called caviar or beluga lentils) or French green lentils work best for this recipe.
- Use a serrano pepper instead of jalapeno for more heat.
- Emerald Dal will keep up to 4 days in the fridge.
- For a vegan version, use coconut oil instead of ghee and vegan yogurt.
